Tuesday 24 October 2017

Vanilla Sponge Pudding with a Red-Berry Salsa

Victoria Sponge
Victoria Sponge

Jenny Bristow

A light sponge with lots of lovely berries, this makes a delicious low-fat pudding. The word 'salsa' means sauce and this one is colourful, cool and refreshing. The recipe is easily adapted to suit the time of year -- just use whatever seasonal fruits are available.

Serves six to eight.

Vanilla sponge pudding 5 eggs

150g/5oz caster sugar

150g/5oz plain flour, sieved

Few drops vanilla extract Salsa 225g/8oz strawberries

110g/4oz blueberries

110g/4oz raspberries

110g/4oz cranberries

1 dsp fresh orange juice

1 dsp icing sugar

1 Beat the eggs and caster sugar together in a bowl until the mixture forms light and foamy peaks. This takes about six to eight minutes.

2Gradually add the flour -- about one-third at a time -- folding gently with a metal spoon after each addition. Then, add the vanilla extract before carefully pouring the mixture into a 18-20cm/7-8in tin that has been lightly greased and dusted with caster sugar. Bake in a pre- heated oven at 200°C/Gas Mark 6 for 15-20 minutes.

3Turn the sponge out on to a cooling tray and, when cool, decorate with set yogurt or fromage frais and fruit.

4To make the salsa, chop the strawberries into large chunks. Mix with the blueberries, raspberries and cranberries. Then, mix the orange juice and icing sugar together and leave to sit for a few minutes before pouring over the fruit.

Irish Independent

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